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Cheesy Ground Chicken & Rice Burritos

A super easy, inexpensive, and freezer-friendly meal featuring seasoned ground chicken, fluffy rice, and melted cheese wrapped in a soft flour tortilla.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 burritos
Course: Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Burrito Filling
  • 1 lb ground chicken
  • 1 tbsp vegetable oil
  • 1 cup white rice uncooked (approx 3 cups cooked)
  • 1 medium onion diced
  • 1 medium bell pepper red or green, diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning approx 1 oz
  • 0.5 cup chicken broth
  • 0.5 cup salsa mild or medium
Assembly
  • 2 cups cheddar cheese shredded (or Mexican blend)
  • 6-8 flour tortillas large burrito size
  • cilantro optional garnish

Equipment

  • Large skillet
  • Chef's Knife
  • Cutting Board
  • Spatula or Wooden Spoon

Method
 

  1. Cook rice according to package instructions and set aside.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and bell pepper; sauté until softened (4-5 mins).
  3. Add ground chicken to the skillet. Cook, breaking up meat with a spoon, until browned and cooked through.
  4. Stir in minced garlic and taco seasoning, coating the meat evenly. Cook for 30 seconds until fragrant.
  5. Pour in chicken broth and salsa. Simmer for 2-3 minutes until liquid reduces and thickens slightly.
  6. Lower heat, add cooked rice to the skillet, and fold until combined. Taste and adjust salt/pepper if needed.
  7. Warm tortillas in microwave (damp paper towel) or dry skillet to make them pliable.
  8. Assemble: Place cheese on tortilla, top with chicken-rice mixture, and roll tightly, tucking in the ends.
  9. Optional: Toast filled burritos in a skillet for 1-2 minutes per side for a crispy exterior.

Notes

To freeze: Wrap cooled burritos in plastic wrap and foil. Freeze for up to 3 months.